Local Dishes in Chugoku Area / Shikoku Area

Kaki no dote nabe（Hiroshima）

Hiroshima is Japan's top oyster producer, a tradition that dates back around 450 years. A popular way to serve them in winter is this nourishing hot pot. A thin layer of miso is spread around the inside of the casserole. The oysters are cooked with tofu and vegetables, and when they're ready the flavor of the broth is adjusted by stirring in the miso to taste.

Kani-jiru(Tottori)

Freshly caught snow crabs are cleaned, cut in half, and boiled together with shredded daikon radish. Miso is added as a seasoning. Because this dish is quite affordable it is prepared by many households, and considered one of the finest seasonal dishes of the region.

Sobagome-zosui(Tokushima)

Buckwheat grain that has been boiled, dried, and husked is cooked to produce a thick porridge. Buckwheat is an important crop in Tokushima Prefecture because it has a short growing time, and the terrain and climate are not suitable for rice cultivation. Besides porridge, buckwheat is also eaten in the form of soba noodles.

Jakoten(Ehime)

Small fish caught in coastal waters are ground to a paste, including the bones and skin, formed into oval shapes, and deep-fried. Nutritious and affordable, jakoten is a popular afternoon snack in this area.

Bara-zushi(Okayama)

Okayama's best-known dish looks as good as it tastes. Cuts of fresh seafood and a variety of seasonal vegetables are artfully scattered across a wide platter of vinegared sushi rice. This is decorated with shreds of omelet, sprigs of green sansho pepper leaves, and slivers of pickled ginger. An essential food at parties and ceremonial banquets.

Sanuki udon(Kagawa)

Per capita consumption of udon noodles is higher in Kagawa than anywhere else in Japan. Sanuki udon is made from wheat dough that is thoroughly kneaded to create firm noodles. These are eaten in a variety of ways: in a savory noodle soup, served in hot water with a separate dipping sauce, chilled with a separate dip, hot with various toppings, or with a dip of plain soy sauce. As well as being a festive food, Sanuki udon is part of everyday life throughout Kagawa.

Iwakuni-zushi(Yamaguchi)

This form of pressed sushi is popular in the Iwakuni area. Cuts of fish meat are layered with vinegared rice and pressed into wooden molds, then scattered with shredded omelet, slices of lotus root, and seasoned shiitake mushrooms. Banana leaves are used to keep the layers separate.

Katsuo no tataki(Kochi)

Tosa (the old name for Kochi) is renowned for its skipjack tuna (katsuo; also called bonito in English). Raw fish are seared over a fire (traditionally made from burning straw), then sliced and eaten with grated ginger or other condiments. People on the coast use different condiments from those living inland. But throughout the region, tataki is an essential course in meals served when entertaining guests.

Izumo soba(Shimane)

The buckwheat noodles made in the Izumo area are firm and dark, with a distinctive flavor. They are made from buckwheat flour finely ground in stone mills, with only a very small amount of wheat flour added. Unlike other parts of the country where the cold noodles are dipped into a soy-based sauce before they are eaten, Izumo soba is eaten from small bowls with the sauce poured over them.

Fuku(fugu) ryori(Yamaguchi)

Pufferfish bones have been excavated from shell mounds in the Yamaguchi region dating back more than 3,000 years. The fish are prepared in many ways, including as sashimi, in hot pots, and in rice porridge. When served as sashimi, the fish is sliced so thinly that the pattern on the serving platter underneath is still visible. The raw fish is eaten with a soy sauce dip, seasoned with fine-chopped scallions, grated radish with red chili, and daidai (sour orange) juice.

Uwajima tai meshi(Ehime)

Red snapper (tai) caught off the shores of Uwajima is a traditional local delicacy. Cuts of the sashimi are dipped in a special sauce made from raw egg, seaweed, and sesame seeds, and eaten with steaming-hot rice.